Southern Cuisine: Vidalia Onion-Cheese Casserole

Updated on March 14, 2011

If you like onions but haven’t experienced the sweet Vidalia onion, you don’t know what you’re missing! Not only are they super mild – they also have a wonderful flavor that makes them very adaptable for a number of dishes. Enjoy them raw on sandwiches, burgers, and salads, or add them to casseroles.

Below is a casserole I created by combining the flavors of the onions, cheddar cheese, and crispy bacon. The flavors really accent each other! This is an ooey, gooey, yummy concoction of real comfort food. It’s a great accompaniment for steak, meat loaf, roast beef, burgers, or just about any meat. It’s also good with fresh vegetables – especially yellow squash or zucchini.

Holle's Vidalia Onion and Cheese Casserole

What you’ll need:

5 medium Vidalia onions

1 stick salted butter

Salt and pepper, to taste

1 sleeve Ritz crackers, finely crushed

2 cups finely shredded sharp cheddar cheese

1 cup milk

Crumbled bacon or real bacon bits

Slice onions into about 1/8-inch discs. Place them in a microwaveable bowl with the butter. Microwave until the onions are soft. Stop cooking and stir a couple of times.

Dip the onions out of the butter and reserve the butter. Place half the onions in a buttered two-quart casserole dish. Sprinkle with salt, pepper, half the cheese, and half the cracker crumbs, in that order.

Repeat with the remaining ingredients, but for this layer, sprinkle the bacon over the cheese, before adding the cracker crumbs. Add the milk to the remaining butter and drizzle over the top. Let the casserole rest at room temperature for about 15 minutes to allow the flavors to mingle and for the cracker crumbs to soften.

Crabmeat is one of the most succulent and delicious of all types of flesh. In fact, it’s near the very top of my list, and I’ve spent years catching and cooking the shelled critters! I've come up with some...

Now stop all that, habee, first it all too tempting and secondly I will never get a Hub written because I haven't got the time hahaha

habee 6 years ago from Georgia Author

Happy New Year, Lance! Thanks for reading!

Hmr, luv you, too!

Good morning, HH and Lorlie! It's great to have girlfriends like you two!!

breakfastpop 6 years ago

Now this sounds delicious. Just reading the recipe makes me hungry.

TnFlash 6 years ago from Tampa, Florida

This sounds really good, especially the part about adding jalapeno peppers. Thanks for the great recipe!

rmcrayne 6 years ago from San Antonio Texas

This does sound like a great side dish for steaks or burgers. I don't often see Vidalias in Texas. We have "Texas Sweet" year round though, and they are quite good. Just not 100% consistent in having the nice thick layers.

habee 6 years ago from Georgia Author

Hi, Pop. I just left your place. We must have just missed each other! lol

I'm with you, TN - I love hot stuff! Thanks for reading!

Hello, Rose Mary. I've had the Texas Sweets. They are good! I've grown some pretty darn good onions, myself. Good to see you!

ethel smith 6 years ago from Kingston-Upon-Hull

What an unusual recipe. Shame Hubby does not eat cheese

mvillecat 4 years ago from Milledgeville, Georgia

I am from Georgia and froze several pints of Vidalia onions this summer. I will have to try this yummy recipe. I voted up and tweeted.